Dessert for 12
Blueberry Custard Cake
$2.41for 470 minServes 12
This soft blueberry cake bakes over a cooked vanilla custard layer until golden, set, and lightly creamy.
Photo: recipetineats.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Milk, 13 oz$0.04/oz typical | 13 oz | $0.51Typical price |
 | Eggs, 2.25$0.30 each typical | 2.25 | $0.66Typical price |
 | Butter, 1 oz$0.40/oz typical | 1 oz | $0.42Typical price |
 | Sour cream, 4.25 oz$0.14/oz typical | 4.25 oz | $0.60Typical price |
 | Lemons and limes, a little$0.60 each typical | a little | $0.07Typical price |
 | Berries, 8.75 oz$0.40/oz typical | 8.75 oz | $3.53Typical price |
| Total for the servings shown | $7.24 | ||
Swaps
- Swap sour cream for yogurtabout $0.02/oz less at typical prices
- Swap milk for almondabout $0.01/oz more at typical prices
- Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Pantry staples you likely have
Dried herbs, spices and seasoning blendsSugar and brown sugarCornstarch, vanilla, yeast, cocoaOlive and cooking oilFlourBaking powder and soda
Not included in the cost.
- 70 minstart to table
- Mediumdifficulty
- 12servings as written
- $typical cost tier
AmericanVegetarianBudgetDessertsSummer
$0.60 per serving$2.41 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 1/2 cups milk
- 1 tsp vanilla bean paste
- 1/3 cup superfine/caster sugar
- 1/4 cup / 60 g egg yolks
- 3 1/2 tbsp cornflour / cornstarch
- 30 g / 2 tbsp unsalted butter
- 1/2 cup superfine/caster sugar
- 1/4 cup canola oil
- 1 large egg
- 1/2 cup plain yogurt
- 1/2 tsp vanilla extract
- 2 tsp lemon zest
- 1 cup flour
- 2 tsp baking powder
- 1 pinch salt
- 250 g / 8 oz blueberries
Steps
- Heat the oven to 350 F and grease a 9-inch round cake pan with cooking oil.
- Whisk the milk, vanilla bean paste, one-third cup sugar, egg yolks, and cornstarch in a saucepan.
- Cook the custard over medium heat for 5 to 7 minutes, stirring constantly until thick, then stir in the butter.
- Whisk the remaining sugar, oil, egg, yogurt, vanilla, and lemon zest in a bowl.
- Stir in the flour, baking powder, and salt, then spread the batter over the custard in the pan.
- Scatter the blueberries over the batter and bake for 38 to 42 minutes, until the center is set.
- Cool the cake in the pan for 10 minutes before cutting.
Main ingredient on sale this week? See what to make with eggs on sale.
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